People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Any leftovers can be sliced and chilled for cold cuts or a salad the next day. If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches! It’s also vital that you take the beef out of the refrigerator at least an hour before you start to cook, and properly sear it in a hot frying pan before it goes in the oven. Allowing the beef to warm up to room temperature means it will cook evenly right through to the middle, and searing it properly gives you that lovely golden brown crust on the outside. Low temperature roast beef cooking times The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat.

MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour.IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking. Rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Prep your beef properly Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving. You can keep it warm by covering it loosely with foil and then some clean tea towels for insulation. If you like your beef well don e, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Use a thermometer

Rubbing the beef joint with some oil, herbs and seasoning pays-off no end. Rosemary, thyme and mustard are tried and tested flavours, but coffee, chilli, star anise and cinnamon make a warming alternative. REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving. It’s all about going for the best you can afford. After all, you get what you pay for in the flavour stakes. Choose the right joint A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. MAKE THE GRAVY: To make the gravy, heat the butter in the pan that you browned the beef in. Cook the onion, celery and garlic over a medium heat, stirring until softened, around 10 minutes. Stir through the tomato paste and flour, cook for a further two minutes, then pour in the wine.

Well-done: Roast for 15 minutes at 450°F, then for 2 hours at 325°F, or an internal temperature of 155°F. How To Make Roast Beef Gravy Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine. Leftovers Beware the serrated ‘carving’ knife with jagged teeth. These tend to rip meat and aren’t worth the bother. The secret to perfect roast beef is simple. You need to sear the beef in a pan for a perfect crust, then roast it at a very, very low temperature for a longer time.

This allows the fibres in the meat to relax and the juices to redistribute themselves throughout the meat, so it’s delightfully soft and tender, rather than tough and grainy. Use the right knifeIt’s important when using this method to use a meat thermometer so you can keep an eye on the temperature, this is because the oven is so low, only 80°C / 175°F, that it will almost look like nothing is happening to the roast, so you have no visual clues to go on. Take the time to properly sear the crust! Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut. Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen.

While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer. Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency. Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve. How much beef per person for a roast? For a boneless joint, we’d recommend getting about 225g (1/2lb) per person. To reheat roast beef, preheat the oven to 250°F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes. Can I Freeze Roast BeefSEAR THE BEEF: Heat 1 tablespoon of the oil and the butter in a frying pan over a high heat. When the butter is hot and sizzling, brown the beef well on all sides. It’s important to get plenty of colour on the beef at this point as the slow cooking later will not colour the beef at all. It should take around 10 minutes in total.